Chocolate Decadence - Dark Chocolate Raspberry Ganache Pie • West Coast City Girl

So it’s day 2 of OHAC, and I am desperately missing one thing: dark chocolate. It’s my favourite pick me up snack and I can’t have it. (On the upside, I went to a really, really great yoga class tonight and while it wasn’t chocolate, it made a bit of a frantic day much better.) Dark chocolate is good for you but it has caffeine and dairy. I could turn to carob, but guess what? It has soy in it and that is also a no-no on OHAC. Alas…

And so I present to you the last chocolate dessert baked and consumed pre-cleanse – my absolute favourite and fail safe thing to make: Dark Chocolate Raspberry Ganache Pie (as adapted from Kraft.ca). I got to enjoy one big piece of this piece of this dessert on Sunday. It was delicious. And now I live vicariously through Sean, who gets to finish the rest of it… It’s excruciating to watch, but worth it for my health.

Enjoy!

DARK CHOCOLATE RASPBERRY GANACHE PIE

Ingredients

1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, coarsely chopped or not
1 cup whipping cream
6 tbsp. raspberry jam, divided (2 tbsp, 4 tbsp – or 1/4 cup)
1-1/4 cups or OREO cookie crumbs
1/4 cup butter
2 cups fresh raspberries
1 tbsp. water

Method

Lightly butter or grease a 9″ pie plate. Melt butter in a microwave safe measuring cup. Pour over cookie crumbs in pie dish and mix together with a fork.

Use the back of a large spoon to pack and smooth the mixture across the bottom and up the sides of the dish. Set aside.

Add chocolate squares and whipping cream to a microwave safe bowl or large glass measuring cup. Microwave for 2 minutes on HIGH.

Use a large fork or small whisk to gently mix the cream and chocolate into a dark cocoa-like mixture.

Add 2 tbsp of raspberry jam and use the fork or small whisk to mix until jam is melted into the mixture.

Pour mixture over crust and refrigerate for at least 4 hours. (Super important – it needs time to set!)

After the setting period, arrange raspberries as desired. Microwave 4 tbsp (1/4 cup) of raspberry jam with 1 tbsp of water. Mix well and brush over raspberries.

Refrigerate for at least one more hour. Serve with a good red wine, dark coffee, or a tea of choice.

DARK CHOCOLATE RASPBERRY GANACHE PIE

Servings: 6-8
Time: 2hr 30mins
Difficulty: Easy-Medium
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Ingredients:

1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, coarsely chopped or not
1 cup whipping cream
6 tbsp. raspberry jam, divided (2 tbsp, 4 tbsp – or 1/4 cup)
1-1/4 cups or OREO cookie crumbs
1/4 cup butter
2 cups fresh raspberries
1 tbsp. water

Method:

Lightly butter or grease a 9″ pie plate. Melt butter in a microwave safe measuring cup. Pour over cookie crumbs in pie dish and mix together with a fork.
Use the back of a large spoon to pack and smooth the mixture across the bottom and up the sides of the dish. Set aside.
Add chocolate squares and whipping cream to a microwave safe bowl or large glass measuring cup. Microwave for 2 minutes on HIGH.
Use a large fork or small whisk to gently mix the cream and chocolate into a dark cocoa-like mixture.
Add 2 tbsp of raspberry jam and use the fork or small whisk to mix until jam is melted into the mixture.
Pour mixture over crust and refrigerate for at least 4 hours. (Super important – it needs time to set!)
After the setting period, arrange raspberries as desired. Microwave 4 tbsp (1/4 cup) of raspberry jam with 1 tbsp of water. Mix well and brush over raspberries.
Refrigerate for at least one more hour. Serve with a good red wine, dark coffee, or a tea of choice.